Swap Ready

Paprika Chicken and Rice Bake

When I was about 14 or 15, my mom went back to work.  She worked the night shift so a few nights a week, it was my turn to cook dinner.  I remember this Paprika Chicken and Rice Bake being one of the first dinners I learned to cook and even all these years later, it’s still one of my favorites.

Paprika Chicken and Rice Bake

Author/Source:

Katie @ onceamonthmeals.com

Ingredients:

  • 1 pound chicken breast
  • 15 ounces cream of celery soup
  • 1 cup water
  • 1.5 cup instant rice
  • 2 teaspoon paprika
  • 1 teaspoon pepper

Directions:

Preheat oven to 400.  In a large bowl, combine cream of celery soup, water, rice, paprika, and black pepper.  Mix well.  Pour rice mixture into a 8×8 baking pan; top with chicken.  Cover chicken with a small amount of the rice mixture.  Bake uncovered for 40-50 minutes, until chicken is cooked through.
 

Freezing Directions:

Follow assembly directions above but do not bake.  Cover baking pan tightly with foil, label, and freeze.  To serve: thaw in fridge.  Bake uncovered at 400 for 40-50 minutes until chicken is cooked through.
 

Servings: 4

 

**conversion chart image provided by Erik Spiekermann

 

18 Responses to “Paprika Chicken and Rice Bake”

  1. Angel Faull says:

    this sounds delicious – we will try it tonight! Have you tried it with ordinary rice (not quick rice)? Would I need to precook it to get it to work? We really hate crunchy rice. :)

    • katie says:

      Hi Angel,

      I have never experimented with regular rice in it- I’ve always wondered so if you try it, let me know! I think precooking it might be a good idea.

    • Ann says:

      Hi Angel,

      I make a similar recipe with regular rice. I don’t precook it but I do add more moisture (water and/or soup)for the rice to absorb and I would cover it for part of the cooking time to hold in the moisture. Hope this helps.

  2. Rose says:

    Is the cream of celery soup condensed or regular?

  3. Gianna says:

    How many chicken breasts do you use? It says 1 lb, but do you use boneless skinless ones or just a large bone-in breast?

  4. hilary says:

    Hi,

    is 1.5 cups 1 1/2 cups?Just want to make sure i get the measurements correct..

  5. Katie says:

    Can you use instant brown rice in this recipe? Thanks!

  6. Tami says:

    Can I throw a frozen vegetable in there too like broccoli and have it turn out well?

  7. Kelly says:

    Yum! At the request of my 4 year old, added a cup if frozen corn. Tasted great, but would probably do a green veggie next time just for the added color. So easy to put together, I can see this becoming a regular in the meal rotation.

  8. Nicole says:

    Have you ever cooked it from frozen (or semi-frozen)? Would you just increase the time? I have a bad habit of forgetting to take dinner out of the freezer!

    • Katie says:

      Hi Nicole, yes you would just want to cook it for longer. I would add maybe 30 minutes if it was frozen and then check it to see how it’s doing.

  9. Elizabeth says:

    I’ve used cream of mushroom soup for this recipe for many years. Try curry powder…so yummy.

Leave a Reply

After hitting submit your comment will await moderation.